Oster EXPRESSBAKE 102819 - Manual (Page 53)

58 min.
Important: Carefully measure the hot water and make sure
it is between
by using a cooking thermometer.
1) Measure and add Liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) use your finger to form a well (hole) in the flour where you pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press “Select” button to choose the (58 Minutes) setting.
Press the “Start/Stop” button.
Onion Soup Bread
1.5 pound loaf 2 pound loaf
1 cup and 2 h o t w a t e r 1 and cups plus 1 tablespoon
h o t w a t e r
2 tablespoons oil 3 tablespoons oil
2 tablespoons sugar 3 tablespoons sugar
3 cups bread flour 4 cups bread flour
2 tablespoons dry onion soup mix 3 tablespoons dry onion soup mix
4 and 112 teaspoons Red Star@ 2 tablespoons Red Quick
Quick Yeast Yeast
Important: Carefully measure the hot water and make sure
it is between
by using a cooking thermometer.
Measure and add Liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a Liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
Press “Select” button to choose the (58 Minutes) setting.
Press the “Start/Stop” button.